Description
These Crunchy Parmesan Crusted Potatoes are golden, crispy, and bursting with flavor, thanks to a savory blend of Parmesan, Pecorino Romano, garlic, and a hint of chili flakes. Paired with a spicy and tangy Tobiko Gochujang Mayo dip, this dish makes a perfect appetizer or side for any occasion.
Ingredients
Scale
Potatoes and Coating
- 2 pounds baby yellow or gold potatoes (about 16 baby potatoes)
- 1.5 cups freshly grated Parmesan cheese (finely grated works best)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 teaspoon grated garlic
- 1/2 teaspoon red chili flakes (optional)
- 1/4 cup Pecorino Romano, freshly grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Tobiko Gochujang Dip
- 1/4 cup Kewpie mayo (substitute option: regular mayonnaise)
- 1 teaspoon gochujang
- 1 tablespoon tobiko
- 2 teaspoons lemon juice, freshly squeezed
- Fine sea salt to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Potatoes: Wash and scrub the baby potatoes thoroughly to remove any dirt. Dry them completely with a towel and then slice each potato in half to ensure even cooking and a larger surface area for the crust.
- Make the Coating and Toss Potatoes: In a large bowl, whisk together melted butter, olive oil, grated garlic, red chili flakes (if using), freshly grated Pecorino Romano, kosher salt, and cracked black pepper. Add the halved potatoes and toss thoroughly to coat each piece evenly with the flavorful mixture.
- Assemble for Baking: Spread the freshly grated Parmesan cheese evenly over the parchment paper on the baking sheet. Place the coated potatoes cut-side down on top of the Parmesan layer. Brush any remaining marinade on the tops of the potatoes to enhance flavor and moisture.
- Bake the Potatoes: Bake in the preheated oven for 40-50 minutes or until the potatoes are tender and the Parmesan crust is golden brown and crispy. This slow baking allows the cheese to melt and create a delicious crust while the potatoes cook through.
- Prepare the Tobiko Gochujang Dip: While the potatoes bake, whisk together Kewpie mayo, gochujang, tobiko, freshly squeezed lemon juice, and a pinch of fine sea salt in a small bowl until smooth and well combined, balancing spicy, tangy, and savory flavors.
- Serve: Remove the potatoes from the oven and serve hot alongside the Tobiko Gochujang Mayo dip. Garnish with additional tobiko if desired for a luxurious finishing touch.
Notes
- For extra crispy potatoes, make sure to slice them evenly and avoid overcrowding on the baking sheet.
- You can substitute Kewpie mayo with regular mayonnaise if Kewpie is unavailable, though it has a slightly different flavor profile.
- Adjust the amount of gochujang according to your preferred spice level.
- These potatoes are best served immediately to retain their crunch.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
